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Double batches of cookies or brownies

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Brigita Aug 9, 2007 08:46 AM

Question - If I am doubling a batch of cookies, do I fully double each ingredient, even the baking soda?

  1. leanneabe Aug 9, 2007 04:41 PM

    I agree... if you're doubling a recipe, double every ingredient. If you were halving a recipe, you'd halve the ingredients as best you could (including 1 egg). When baking cookies, as long as they're the same size, you shouldn't have to adjust the time or temp. If you're making a double batch of brownies, I'd use a larger pan to try and keep the thickness the same and check for doneness at 1.5 the regular baking time.

    http://threedogkitchen.com

    1. manraysky Aug 9, 2007 10:09 AM

      I always double them without making any changes. When I worked with a pastry chef, we would sometimes try out recipes non-professional sources (that is, recipes not measured out by weight), and multiply the recipes by 10x, without changing the recipe at all. It worked fine.

      1. mainsqueeze Aug 9, 2007 10:01 AM

        I'd be interested in reading tips for altering cooking time/heat when doubling or halving a cookie recipe.

        1 Reply
        1. re: mainsqueeze
          h
          HungryLetsEat Aug 9, 2007 10:14 AM

          Not sure what you mean. There should be no change in the bake time of a cookie unless you're doubling the SIZE of the cookie. Whether you have 2 dozen or 4 dozen cookies to bake has no effect on the baking time.

        2. PamelaD Aug 9, 2007 09:14 AM

          Yes. That is what I do.

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